Fellow blogger, Chef Mimirecently posted a fabulous recipe for “Sweet Chili Shrimp.” When I read it, my mouth began to immediately water, so I decided to make it that night. Except for the shrimp, we had in our larder all of the other ingredients that she had listed. We picked up a pound of jumbo shrimp from the fishmongerand stopped off at the grocer for a couple of crowns of broccoli, which is our own addition.

1. Wash the broccoli and soak in cold water while you chop the garlic and ginger and prepare the other ingredients.
2. Heat the peanut oil on high in a wok.
3. When a drop of water sizzles in the oil, swirl the oil around about half way up the sides of the wok.
4. Add the garlic and ginger and stir for about 30 seconds.
5. Spin-dry the broccoli, then add to the wok and stir-fry for about 2 minutes, until the broccoli takes on a rich bright green color.
6. Add the soy sauce and stir well.
7. Add the chili-garlic paste and the water and continue stirring for about a minute more.
8. Remove the broccoli and set aside.

Once the shrimp are cooked, return the broccoli to the wok, mix the two together well for a minute or two on high heat, then transfer to a serving bowl. Add ¼ cup of chicken broth to the wok, bring to a boil and deglaze the wok, scraping up the fond. Pour sauce over shrimp and broccoli and serve at once.

Having been stationed at Air Force bases in Texas and Mississippi, “when I wore a younger man’s clothes,” I became intimately familiar with Grits, asthey were served in the mess hall at every breakfast. I recall them perfectly, white, gummy and tasteless. The only way that they became even slightly edible was drowned in butter, salt and sugar.

Last month, while visiting my cousin outside of Beaufort, South Carolina, I happened to mention that we were stopping in Charleston, as we continued on our drive north. She said to me “you have to try Shrimp and Grits, when you get to Charleston!” Recalling that gooey, bland mess to which I had been subjected while living “Down South” in the service of Uncle Sam, I thought boiled shrimp in boiled grits? Not for me!

Upon arriving in Charleston the following afternoon, we checked into the HarbourView Inn, located right in the heart of the historic district. We asked the concierge to recommend a nearby restaurant for a late lunch, and he suggested Slightly North Of Broad (SNOB), as it is just around the corner from the hotel. Sure enough, Maverick Shrimp & Grits were prominently displayed on the menu. However, the description sounded infinitely superior to the vision that was in my mind, so I thought what the heck, and went ahead and ordered them.

Having cleaned my plate of every last morsel of grits, the waitress commented that I had obviously enjoyed them. I explained my hesitation in ordering them, based on previous association, but that the dish had far exceeded my expectations. She explained that there are a variety of grits, each with differing qualities, and that theirs were stone-ground in small batches.When I inquired if Chef Lee had a cookbook, she said that unfortunately he did not, but she was kind enough to give me a copy of his recipe, which I have adapted herein. She also recommended that I visit their affiiliate, Charleston Cooks, a delightful gourmet shop next door, where I was sure to find a bag of good quality grits to take back to the north.

I hope that you try these Grits, as they will make a Grits lover out of any darn Yankee.

1. In a 3 qt. pot with a heavy bottom, bring the water, salt and 1tbsp. of the butter to a boil.
2. Stir in the grits, reduce heat to low and cook uncovered, stirring occasionally, until the grits are thick and creamy (approximately 35 to 40 minutes.)
3. Remove pot from the heat, add 1 tbsp. of the butter and mix well. Add the cream and mix well again. Taste, and adjust the butter and cream to your liking. Keep warm.

While the Grits are Cooking, Prepare the Topping Ingredients:

1. Slice the ham and sausage, slice and dice the vegetables, clean the shrimp and assemble the other ingredients.
2. Heat a non-stick sauté pan and add 1 tbsp. of butter. When melted, add the ham and Andouille sausage and sauté.
3. When the meat is lightly browned, add the tomatoes, scallions and spices, and sauté for 2 or 3 minutes stirring occasionally.
4. Add the shrimp and sauté for about 3 or 4 minutes until the shrimp are pink.
5. Add the chicken stock and bring to a boil.
6. Add the remaining butter.

To Serve:

Divide the grits equally between two plates. Place 6 shrimp per person on the grits and spoon equal portions of the topping over each.

1 cup of San Marzano tomato liquid (only if sauce is too thick for taste)

30 leaves of fresh Basil

Preparation:

These steps can be performed in advance

1. Peel and devein the Shrimp, cover and keep refrigerated until ready to cook
2. Bring large pot of water to boil, for the Linguine
3. Heat 3/4 cup of extra virgin olive oil in a large frying pan
4. When oil is hot, but not smoking, stir in the sliced garlic and sauté until it begins to turn a dark almond color; quickly remove the sliced garlic with a slotted spoon before it begins to burn and discard it.
5. Shut heat, and add 1 tablespoon of hot red pepper flakes, wait 10 seconds to allow the pepper flakes to brown lightly. (This step can be skipped for those who want plain marinara sauce.)
6. Add cut-up and drained San Marzano Tomatoes, turn heat to high and bring to a boil. Stir well and frequently to blend oil and tomatoes; reduce, or shut heat, if not yet ready for the next phase. (Note: It is not necessary to cook for more than 10 minutes, once the sauce begins to bubble)

About 15 minutes before you are ready to serve the Linguine

1. Heat remaining 6 tablespoons of extra virgin olive oil in a large frying pan
2. Add a few drops of olive oil to the boiling water, place the dried linguine in boiling water and follow pasta cooking instructions on the box, approximately 9 minutes
3. Add 5 cloves of chopped garlic to the hot oil in the pan
4. When garlic turns very light golden color, shut the heat, add 1 teaspoon of hot red pepper flakes, wait about 10 seconds.
5. Add shrimp and turn flame to high. Sauté and periodically turn the shrimp for 3 minutes, add white wine and continue cooking 2 minutes more, until gray color is completely gone and shrimp are pink throughout.
6. If using the San Marzano tomato liquid, add about 1 cup or less to the shrimp when they are cooked, stir well to heat the liquid and add all to the previously cooked sauce. (If serving both marinara and Fra Diavolo, leave shrimp to side until sauce is added to pasta)
7. When the linguine is cooked, drain it and toss it well with the sauce.
8. Tear basil leaves into small pieces and add to the Linguine with Shrimp, Fra Diavolo, toss well again and serve.

Hot crusty Italian Bread makes a great accompaniment, as does a good Chianti. While some think that it is anathema to serve grated cheese with seafood, I do not subscribe to that philosophy and believe that this dish benefits from some freshly grated Pecorino – Romano cheese sprinkled over the pasta. If you wish to make this dish for more than 4 people, add one more can of tomatoes, one more pound of linguine and additional shrimp as necessary; the quantity of the other ingredients can remain as above.